goodmeal02

Ingredients 2 1/2 cups graham cracker crumbs divided 1 stick butter melted 1 8-ounce package cream cheese, softened 1 cup powdered sugar 2 8-ounce containers frozen whipped topping, thawed 1 16-ounce container fresh strawberries, divided Instructions In a medium bowl, combine 2 cups of graham cracker crumbs and melted butter. Firmly press into a crust in the bottom of 9x13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.   In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the whipped topping. Stir well to combine. Spread the mixture evenly over the cooled crust. Set 5-6 whole strawberries aside for decoration. Wash, hull, and slice remaining strawberries. Layer the berries evenly on top of the cream cheese mixture. Top with the remaining container of whipped topping. Refrigerate for at least 2 hours, preferably overnight. Top with the remaining whole and chopped strawber

Ingredients  1 ready-to-use graham cracker or shortbread crust 2 boxes (3.4 oz each) lemon instant pudding mix do not prepare 2 cups whole milk 1 tablespoon fresh lemon juice about 1 lemon 1 1/2 cups heavy whipping cream 3 tablespoons powdered sugar Instructions Combine lemon instant pudding mix, whole milk, and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2 minutes). Spread 1 1/2 cups onto the prepared crust. Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender, until stiff peaks form. This takes about 5 minutes. Add half of the freshly whipped cream into the remaining lemon pudding mix and whisk together until combined. Spread over the lemon pudding in the pie crust. Top the pie with the remaining whipped cream. Cover with the enclosed lid and let refrigerate for at least 3-4 hours before serving. For best results make the night before and let it sit in t

Ingredients 1/4 cup unsalted butter 1 10 oz bag mini marshmallows about 5 cups 1/2 cup peanut butter 6 cups Rice Krispie cereal* 8 oz chocolate chips about 1 1/3 cups 2 teaspoons vegetable oil Instructions Lightly grease a 9x13 inch pan with butter or non-stick cooking spray. In a large saucepan melt the butter, mini marshmallows and peanut butter together over low heat while stirring gently.   Once melted, remove from the heat and stir in the Rice Krispies. Press the mixture into the pan (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands). Add the chocolate chips (or chopped chocolate) to a medium-sized heatproof bowl. Microwave for 45-second intervals on medium power (not high or standard), stirring in between each burst. Once almost melted, stir until smooth and stir in the vegetable oil. Pour the chocolate over the top of the bars and let harden at room temperature (about 2 hours). Cut into

Ingredients 4 eggs large 1/2 cup / 120g sour cream 1/2 cup / 120g butter, softened 1/4 cup / 4 tbsp lemon juice zest of 1 lemon 2 cup / 200g almond flour or ground almonds / NOT super-fine almond flour!!!! 2 tsp baking powder 1/3 cup / 40g powdered erythritol Instructions Preheat the oven to 175 Celsius / 350 Fahrenheit. Beat the eggs until frothy. Add the sour cream and softened butter and blend with a food processor or electric mixer until combined. Add 1/4 cup (4 tbsp) of lemon juice, the grated zest of 1 lemon and 1/3 cup powdered erythritol. Blend. Lastly, add the almond flour and baking powder and mix until you have a smooth batter.   Line a 9x6 inch casserole dish / baking pan with parchment paper and fill in the dough. Bake in the middles shelf of the oven for 35-40 minutes until the top is lightly browned and a skewer inserted comes out clean.  Leave to cool completely before cutting or removing from the pan. Almond flour cakes

Ingredients 2 cups flour 1 1/2 cups sugar 2/3 cup butter 2 teaspoons baking powder 1 teaspoon salt 1 cup milk 2 eggs separated 2 teaspoons vanilla 3 cups blueberries or 3 cups of frozen blueberries thawed and drained well , coated with flour, shake off excess flour zest of one lemon Lemon Glaze 2 TBLS lemon juice about 1 cup confectioners sugar Mix the lemon juice and confectioners sugar together drizzle over top of baked cake while warm. Instructions In a large bowl Mix together flour, sugar, & butter with an electric mixer. Reserve 3/4 cup of this mixture for topping. To remaining flour, sugar and butter mixture, add salt, baking powder, vanilla, milk, & egg yolks and lemon zest. Blend well. Beat egg whites until firm peaks form. Gently fold the firm egg whites into the batter and pour into a greased 9" X 13" baking pan. Sprinkle blueberries over the top of the batter, sprinkle the reserved 3/

Ingredients 16 ounces cream cheese 1/2 cup low carb sugar substitute or equivalent 2 eggs 1/4 teaspoon xanthan gum optional 1/2 teaspoon sugar-free vanilla extract 1/4 cup blueberries 1/4 cup sliced almonds Instructions Beat softened cream cheese with electric mixer until smooth and creamy. Add sweetener, xanthan gum, eggs and vanilla. Beat with mixer until well blended. Fold in blueberries and almonds. Spoon into 12 muffin molds lined with the papers. Bake at 350°F for about 20 minutes or until set and tops just starting to brown (as in photo)..Cool and store in the refrigerator. Best served chilled. Read Full Recipe >>>> Click Here

Ingredients 1 can of sweetened condensed milk  1 11 oz. bag of Kraft Caramel Bits  2 tbsp. of butter 1/2 tsp. of vanilla extract 1 16oz. bag of large marshmallows 7 cups of rice krispies Wax paper Toothpicks Instructions Place the rice krispies in a shallow baking dish and set aside. Over medium-low heat, melt the butter, vanilla extract, sweetened condensed milk, and caramel bits together while stirring constantly until smooth and creamy. Stick a toothpick into the top of a marshmallows; carefully dip the marshmallow into the caramel. Hold the marshmallow above the pan to allow any excess caramel to drip of the marshmallow. Roll the marshmallow in the rice krispies until coated completely. Place the marshmallow on the wax paper to cool. Repeat this process with the remaining marshmallows. Read Full Recipe >>>> Click Here

Ingredients 1 pecan nut pie crust 16 ounces cream cheese 2 envelopes Dream Whip, (1 box) 1 cup whole milk 1 teaspoon vanilla extract 2 cups powdered sugar 42 ounces blueberry pie filling, (or 2 cans store bought) Instructions Using a mixer, beat the cream cheese well. In a separate mixer bowl, whisk together the Dream Whip with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes. Add the cream cheese and powdered sugar to the Dream Whip mixture, and whisk for 3 to 5 minutes, or until it’s smooth and creamy. Spread the Dream Whip cream cheese filling onto the prepared pie crust.* Then top it all off with blueberry pie filling. Cover your no bake blueberry dessert and allow it to chill in the fridge for at least 4 hours, or overnight if possible. When it’s ready to serve, you can top it off with a dollop of homemade whipped cream or serve it as is. It’s so delicious!

Ingredients 8 oz package of Challenge cream cheese, full fat, softened 1/4 cup Challenge butter, softened 2 lbs powdered sugar 1 - 2 tsp mint extract gel food coloring 1/2 cup powdered sugar for rolling mints Instructions Combine cream cheese and butter in a large mixing bowl and mix until smooth. Add 1 cup of powdered sugar and mix until smooth. Add the mint extract and mix until combined. Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand. Separate the mixture into four separate bowls, or however many different colors you want. Add a small amount of food color to each bowl and stir in until the color is uniform. Cover and refrigerate for 2 hours or until firm enough to handle. You don't want it sticking to your hands. Line 2 quarter sheet pans with parchment paper and liberally dust with powdered sugar. Set aside. Pinch off small amounts of the dough a

Ingredients Casserole: 20 ounces sandwich bread, *cubed 1 cup pecans, chopped 8 large eggs 2 cups whole milk 1/4 cup maple syrup, ** 1 tablespoon vanilla extract 1 teaspoon salt 1 1/2 teaspoons cinnamon 1/4 teaspoon nutmeg Topping: 4 tablespoons salted butter, sliced 1/2 cup light brown sugar 1 teaspoon cinnamon Instructions Great a 9"x13" baking dish. Cube the bread into small 1-inch cubes, and layer with the pecans in your baking dish. Whisk together the eggs, milk, real maple syrup, vanilla extract, salt, cinnamon, and nutmeg. Pour the egg mixture over the bread and pecans in the baking dish. Cover and chill for a good 4 to 6 hours or overnight. When you're ready to bake the casserole, remove it from the fridge, and pre-heat the oven to 350°F. Meanwhile, mix the sliced butter, brown sugar, and cinnamon together in a small mixing bowl. Crumble or clump the topping over the entire casserole. Cover th

Ingredients 1 14 oz bag sweetened coconut flakes 2 cups semi-sweet chocolate chips 2/3 cup chopped lightly salted almonds I used Blue Diamond Low Sodium Lightly Salted - light blue bag 1 14 oz can sweetened condensed milk regular or fat-free works Instructions Preheat the oven to 325F. Line a large baking sheet with parchment paper and set aside. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk. Stir until combined. Scoop out dough with a cookie scoop onto prepared baking sheet.  Moisten the tips of your fingers with water and shape into discs. Pat the tops flat. Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown. Let cool on baking sheet. Store cookies in an airtight container. This Recipe adapted from >>>> Click Here

Ingredients 3 cups all purpose flour, plus 3 tablespoons 1/2 teaspoon instant yeast 2 teaspoons sea salt 1/2 cup chopped walnuts 1 cup dried cranberries 1 1/2 cups water at room temperature 1/4 cup liquid honey, plus more for brushing on after baking or other vegan honey substitute Instructions Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side. Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined. Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout. Measure the water. Make sure the water is at room temperature; water

Ingredients For the Bread Dough 1 and 1/4 cups warm milk 105-115 F 2 and 1/4 tsp active dry yeast 4 and 1/2 cup all-purpose flour, divided + up to 1/8 cup extra for kneading 1 tsp salt 1/2 cup sugar 1/3 cup canola oil 2 large eggs lightly beaten 3/4 cup bread crumbs for coating the bread 1/4 cup evaporated milk For the Spanish Bread Filling 1/4 cup all-purpose flour 1/2 cup` bread crumbs 1/3 cup butter 2/3 cup brown sugar 1/3 cup evaporated milk Instructions Make the Bread Dough In a mixing bowl, combine milk and yeast. Let stand for 5 minutes or until foamy. Add the eggs, sugar, oil and salt. Stir everything with a wooden spoon. Add 4 cups of flour, one cup at a time while stirring. The mixture will turn into a shaggy dough.  Sprinkle just enough of the remaining 1/2 cup of flour and keep stirring until the dough gathers in the center. Turn the dough over on a floured board and knead it until it is smooth and elasti

Ingredients 5 cups mini marshmallows 1 1/2 cups milk chocolate chips 5 tablespoons butter , or margarine 1/4 cup corn syrup* 7 cups Golden Grahams 1 cup mini marshmallows Instructions Butter/grease a 9x13 inch baking pan. Add 5 cups marshmallows, milk chocolate, butter, and corn syrup to a large sauce pan. Melt the mixture together over low heat while gently stirring with a rubber spatula. Once melted remove from the heat (place on a heat proof surface) and immediately stir in the cereal and remaining cup of marshmallows. It will be very sticky. Spoon the batter into the prepared pan and flatten down using the back of your spatula (lightly greasing the spatula can help). Allow to harden at room temperature for 60 minutes before cutting into squares. This Recipe adapted from >>>> Click Here

Ingredients Brownies: 2 eggs 3 bȧnȧnȧs, mȧshed 1 1/2 cups sugȧr 1 cup sour creȧm 1/2 cup butter, softened 2 teȧspoons vȧnillȧ extrȧct 2 cups ȧll-purpose flour 1 teȧspoon bȧking sodȧ 3/4 teȧspoon sȧlt 1/2 cup wȧlnuts,chopped Frosting: Dengan cara mudah ini, raih Rp900 juta dalam sebulan Olymp Trade 1/2 cup butter 3 cups powdered sugȧr 1 1/2 teȧspoons vȧnillȧ extrȧct 3 tȧblespoons milk Instructions Heȧt oven to 375°F. Greȧse ȧ 13 x 9 inch pȧn. For the brownie, In ȧ lȧrge bowl, beȧt together sugȧr, sour creȧm, butter, ȧnd eggs until creȧmy. Blend in bȧnȧnȧs ȧnd vȧnillȧ extrȧct. Ȧdd flour, bȧking sodȧ, sȧlt, ȧnd blend for 1 minute. Stir in wȧlnuts. Spreȧd bȧtter evenly into pȧn. Bȧke 25 minutes or until golden brown. Cool slighty (wȧrm but not hot) ȧnd frost with frosting. For frosting, Heȧt butter in ȧ lȧrge sȧucepȧn over medium heȧt. Wȧtch cȧrefully when it reȧches ȧ medium brown

Ingredients 1 cup butter cut into small pieces 1 cup brown sugar 2 cups flour 1 1/2 teaspoons ground cinnamon 1 cup oats Filling 2 cups applesauce 1 teaspoon ground cinnamon Instructions In a food processor bowl, add butter, brown sugar and flour. Pulse until mixture forms small, pea sized crumbs.  Add cinnamon and oats. Pulse just until incorporated.  Place half the oat mixture in a lightly greased 9x13" baking dish. Press mixture down with your hands. Filling In a small mixing bowl combine applesauce and cinnamon.  Pour filling on top of oat mixture. Spread evenly over oat mixture.  Sprinkle remaining oat mixture over applesauce.  Bake in a preheated 325 degree oven for 40 minutes.  Allow to fully cool before slicing. This Recipe adapted from >>>> Click Here

Ingredients THE DOUGH 500 gr flour 1 tbsp salt 175 ml water more if needed 25 gr honey THE FILLING 450 ml whole milk 100 gr white sugar 1 pinch salt 150 gr semolina flour 500 gr ricotta 1 egg large 1/2 teaspoon vanilla extract 1 pinch cinnamon 50 gr candied orange peel finely chopped FOR BRUSHING/TOPPING 150 gr unsalted butter or lard Confectioner’s sugar Instructions In a large bowl, combine the flour and salt. Add water and honey, and then mix to create a stiff dough. Then gradually add water. Place the dough on the counter and knead until it’s smooth and supple. Wrap in plastic wrap and refrigerate for 30 minutes. After 30 minutes, split the dough into 4 pieces. Get one piece, then roll through a pasta machine. Roll using the widest setting, then fold in half and roll again. Do the same on each dough. Repeat this process until you create smooth sheets by gradually decreasing the width on each roll. When th

Ingredients 8 oz cream cheese or vegan cream cheese 1/2 cup butter OR nut butter of choice 1/2 cup sweetener of choice 1/2 tsp salt 2 tsp pure vanilla extract 1/2 to 1 cup chocolate chips or sugar free chocolate chips Instructions Blend all of the ingredients except chocolate chips until smooth. (I used a Cuisinart Food Processor.) Stir in the chocolate, then serve and enjoy. Refrigerate leftovers in a covered container 3-4 days. This Recipe adapted from >>>> Click Here

Ingredients For the cookies: 1 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1/4 teaspoon salt ½ cup butter 1 stick 2/3 cup granulated sugar 1 large egg , separated 2 Tablespoons milk 1 teaspoon vanilla extract 1 cup pecans , finely chopped For the Caramel: 2/3 cup Kraft Caramel Bits or regular caramels, melted 1/2 teaspoon water Instructions Combine flour, cocoa and salt. In a separate bowl cream together the butter and sugar until light and fluffy. Mix in the egg yolk, milk and vanilla.   Stir in flour mixture, just until combined. Chill dough in the refrigerator for one hour. Whisk egg whites in a bowl until frothy.   Place chopped pecans in another shallow bowl. Remove dough from fridge and roll into small balls (however many cookies you want--I made 20 small ones). Roll each dough ball in the frothy egg whites, and then roll and press in the chopped pecans. Place on a greased baking sheet.   Use the back of a sma

INSTRUCTIONS CRUST 1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. 2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. 3. Bake the crust for 10 minutes, then set aside to cool. 4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. CHEESECAKE 1. Reduce oven temperature to 300°F (148°C). 2. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 3. Add the sour cream and vanilla extract and mix on low speed until well combined. 4. Add the eggs one at a time, mixing slowly to combine after each addition. Scr